Name: Vegan Fajita Bowls
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cup quinoa (cooked); 2 tbsp olive oil; 5 clove garlic (minced); 1 null red bell pepper (large, or any colour you desire, sliced); 12 oz seitan (sliced); 1 cup baby bella mushrooms (sliced); 0.5 cup cherry tomatoes (sliced); 0.5 tsp cumin; 0.5 tsp chili powder; 0.25 tsp red pepper flakes; 0.25 tsp oregano; 0.25 tsp onion powder; null null salt (to taste); null null pepper (to taste); 2 cup black beans (canned, drained); 2 cup lettuce (shredded); 2 tsp maple syrup; null null lime; null null lime wedges (to serve and squeeze over)

Instructions

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1

Cook the quinoa (2 cups) according to package directions. Once cooked, mix in maple syrup (2 tsp) and a squeeze of [lime].
2

While the quinoa cooks, heat the olive oil (2 tbsp) in a large pan over medium-high heat.
3

Add the garlic (5 cloves), red bell pepper (1 large), seitan (12 oz), baby bella mushrooms (1 cup), and cherry tomatoes (0.5 cup). Sauté until fragrant and softened, for about 15 minutes. Stir in cumin (0.5 tsp), chili powder (0.5 tsp), red pepper flakes (0.25 tsp), oregano (0.25 tsp), and onion powder (0.25 tsp). Add canned black beans (2 cups) to heat through. Season with [salt] and [pepper] to taste.
4

Remove from heat.
5

Per bowl, combine 0.5 cup of the prepared [quinoa], 0.25 cup [shredded lettuce], 0.5 cup of the cooked [black beans], 0.25 cup of the sautéed [red bell pepper], sautéed [cherry tomatoes], sautéed [baby bella mushrooms], and 0.25 serving of the cooked [seitan]. Serve with [lime wedges] and enjoy!